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Kuro Awabi (Japanese Shelled Abalone Sashimi Grade) from Tokushima
A sought-after delicacy
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
This Kuro Awabi (Abalone) from Tokushima, Japan, is very juicy, with briny flavor notes
1 / 2
Kuro Awabi (Japanese Shelled Abalone Sashimi Grade) from Tokushima
A sought-after delicacy
This Kuro Awabi (Abalone) from Tokushima, Japan, is very juicy, with briny flavor notes
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The Kuro Awabi is a fresh, sashimi-grade abalone from Tokushima, Japan. They have a shape similar to a human ear, and their name literally translates to “black sea-ear.” A sought-after delicacy, the Kuro Awabi is highly in-demand in Japan. This one comes to you shelled, and has a firm, aromatic flesh. It’s very juicy, with a full flavor and briny notes.
Preparation And Pairings
Enjoy your Kuro Awabi (Abalone) as sashimi, nigiri, or sushi. It can also be grilled, stir-fried, or steamed with sake.
To Life, Long Life
Abalone has long been thought to be a symbol of good fortune and a long life. There is a custom in Japan in which giving someone awabi means you are wishing them a long life. This belief stems from the elasticity of the awabi meat, which they took as a metaphor for longevity. In fact, there is a legend that tells of the Qin Emperor traveling all the way to Japan, in his search for immortality, to find awabi.
Storage Instructions
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
The Kuro Awabi is a fresh, sashimi-grade abalone from Tokushima, Japan. They have a shape similar to a human ear, and their name literally translates to “black sea-ear.” A sought-after delicacy, the Kuro Awabi is highly in-demand in Japan. This one comes to you shelled, and has a firm, aromatic flesh. It’s very juicy, with a full flavor and briny notes.
Enjoy your Kuro Awabi (Abalone) as sashimi, nigiri, or sushi. It can also be grilled, stir-fried, or steamed with sake.
Abalone has long been thought to be a symbol of good fortune and a long life. There is a custom in Japan in which giving someone awabi means you are wishing them a long life. This belief stems from the elasticity of the awabi meat, which they took as a metaphor for longevity. In fact, there is a legend that tells of the Qin Emperor traveling all the way to Japan, in his search for immortality, to find awabi.
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
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